Domestic Animals

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| Milk| 4 cups|
| |
| Green peas| 400 grams|
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| Lemon| 1|
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| Ghee| 2 tablespoon+ to deep fry|
| |
| Onions| 2 large|
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| Ginger| 1 inch piece|
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| Turmeric powder| 1/4 teaspoon|
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| Red chilli powder| 1 teaspoon|
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| Coriander powder| 1 teaspoon|
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| Garam masala powder| 1 teaspoon|
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| Salt| to taste|
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Method
Boil milk twice on high heat and add juice of one lemon. The whey will separate from paneer. Drain the whey, tie up paneer in a muslin cloth and hang it up all day to allow excess water to drain away. Place the muslin with the paneer under a heavy weight to ensure that all the moisture is squeezed out. This will flatten the paneer into a flat round cake when removed from the muslin. Cut the paneer into strips or cubes. Heat sufficient ghee in a kadai and deep-fry till light brown. Drain onto an absorbent paper. Peel, wash and chop onions and ginger finely. Heat two tablespoons ghee in a pan and add chopped onions and ginger. Sauté till lightly browned. Add turmeric powder, red chilli powder, coriander powder, salt and peas and cook, adding a little water, till the peas are tender and a little gravy remains. Add the fried paneer, garam masala powder and boil for five minutes. Serve hot with chappatis. 

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cashewnuts| grams| 5|
chilli pdr| grams| 10|
coriander leaves| springs| 1|
coriander pdr| grams| 10|
cream| ml| 30|
cumin| grams| 5|
cumin pdr| grams| 10|
ginger garlic paste| tsp| 1|
gr chillies| piece| 5|
kastoori methi| pinch| 3|
oil| ml| 20|
onion| number| 1|
Paneer Indian cheese| grams| 225|
peas| grams| 100|
salt| to taste| 1|
tomatoes| ml| 1|
turmeric| pinch| 1|
whole garam masala| pinch| 1|
Directions | How to make Mattar Paneer|
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fry cashew onions and tomatoes gingergarlic turmeric blend onion ginger and garlic tomatoes...
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